Jalapeño Cilantro Pesto
Vivid green cilantro pesto with jalapeño heat, Cotija, roasted pumpkin seeds, garlic, and lime — enjoy fresh or freeze for later.
Instructions
-
Preheat oven to 350°F. Lightly coat pumpkin seeds with olive oil and sprinkle with salt. Spread evenly in one layer on a baking sheet and roast about 5 minutes or until lightly browned, checking frequently and shaking the pan to redistribute and prevent burning. Remove and let cool.
-
Place cilantro, olive oil, Cotija, roasted pumpkin seeds, jalapeño, garlic, and lime juice in a food processor and process until smooth. Enjoy fresh or freeze for later use.
